I seriously love pasta - everyone who knows me knows that, and you can probably tell by most of my entries. One of my favorites - gnocchi - is a little heavy, so I thought I'd try to lighten it up a bit.
Gnocchi with Tomatoes, Spinach and Fresh Mozzarella
While I boiled the water to cook the gnocchi, I cut up four medium tomatoes and cooked them in my large frying pan with some olive oil. After about 10 minutes, the tomatoes softened and started to turn into a chunky sauce. Once the water was boiling, I added the gnocchi. These only take a few minutes to cook - once they're all floating at the top, they're done. While the gnocchi cooked, I added two handfuls of raw baby spinach (about half a bag) and stirred until the spinach wilted. Then, I added the gnocchi to the pan and mixed everything together. To finish it off, I added one container of fresh mozzarella pearls (small, bite-sized balls of cheese) and mixed them in. As we ate the gnocchi, the mozzarella melted in and added a great, warm and gooey texture.